Almonds. I chop them up and put them on everything from salads to deserts. I grind them up and bake with them. I eat them raw, roasted, candy coated and most often, in liquid form. Let me preface this post with the fact that I do not have anything against dairy, nor do I only drink almond milk alone. However, it is delicious and so so easy to make at home and those are my two favorite factors in literally any food I eat a lot of. It is also very low calorie while still containing all kinds of nutrients (Calcium, vitamins D &E, and healthy fats). Low cost is a competing factor when, unfortunately, store bought almond milk, at least here in the midwest, can cost anywhere from $3-$8 for HALF a gallon.
Why on earth would I pay so much for something that I can easily, in minutes, do myself? I wouldn’t. At least not any longer. So let me answer your question: How can you make your own, fresh, raw almond milk?
- Purchase high quality raw (not roasted) almonds.
Note: Like anything else I make a lot of, the cost goes down considerably when you buy these in bulk (In my area a one pound package is around $6/pound but I can buy them in bulk for $4/pound or less online)
- Soak 1 cup of almonds in water, in a covered container, at room temperature for at LEAST 8 hours.
Note: I would recommend 24 hours for better flavor.
- When you are ready to make milk, rinse the soaked almonds and put them in a blender with 4 cups of filtered (or bottled) water.
Note: I use 4 cups of water because I like my milk to be similar to store bought texture, which is thicker and creamier, but this way it’s without added “stabilizers” and “gums” that processed milks have. I have made the milk with more water and it tasted fine, just not to my preference. If you want to stretch your dollar more, adding more water will do this too.
- Optional: Add any sweetners: dates, vanilla, cinnamon.
- NOT optional: Add a dash-1/2 tsp of kosher salt. Salt is necessary for our mouths to experience flavors, especially a mild one like fresh almond (and vanilla)
- Blend almonds, water and salt for about 3-5 minutes on high.
Note: All over the internet you will see people using high powered Vitamix blenders to do this, but let me tell you something…my blender has got to be from the 70’s and it works just fine. I would enjoy owning a Vitamix for other various reasons- aside from simply not wanting to own a blender from the 70s- but making Almond milk alone does not require anyone to purchase a $500 machine.
- Pour contents into a milk bag over a large measuring cup or medium sized bowl.
Note: Nut milk bags are mesh and can be purchased cheaply on Amazon and other various online sources, and they are reusable! You can strain your milk through a fine meshed strainer, like I did the first couple times while experimenting, but the milking bag makes a huge difference in richness. I love mine!
- “Milk” the bag. Squeezing from all sides and letting the milk drain out, separating from the almond pulp. Be sure not to squeeze it all into one corner as it may rip the bag.
- Pour your milk into a airtight container.
Note:I recommend glass so that the flavor doesn’t leach into plastic or viceversa. I bought one for these for this exact storage purpose and plan on buying a bigger one in the future-it works wonderfully!
Enjoy milk over a bowl of steel cut oats with fruit, in smoothies, or just enjoy a tall glass on its own!